Florida Orange Grove Pie Recipe

This is a great old-timey angel pie with a crust made of baked meringue instead of pastry. In a state where orange groves still cover miles of farmland, of course a cook would turn to citrus to pile atop the crisp candy-like crust. This recipe was originally published in 1961 in The Junior League of Tampa's cookbook, The Gasparilla Cookbook.

Florida Orange Grove Pie
Photo: Victor Protasio; Prop Styling: Kay E. Clarke; Food Styling: Ana Kelly
Active Time:
30 mins
Total Time:
4 hrs 30 mins
6 to 8 serves


  • 4 large egg whites

  • 1/4 teaspoon cream of tartar

  • 1 1/2 cups granulated sugar, divided

  • 5 tablespoons finely chopped walnuts

  • 5 large egg yolks

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 1/8 teaspoon salt

  • 3 tablespoons orange zest, divided (from 1 large orange)

  • 2 cups heavy cream

  • 2 tablespoons powdered sugar

  • 1 (20-oz.) jar refrigerated mandarin orange segments (such as Del Monte), drained, divided


  1. Preheat oven to 275°F. Beat egg whites with an electric mixer on medium speed until foamy, about 1 minute; beat in cream of tartar. Increase speed to high, and beat until medium peaks form, about 2 minutes. Add 1 cup of the granulated sugar, 1 tablespoon at a time, beating well after each addition. Beat on high speed until stiff peaks form, about 2 to 3 minutes.

  2. Spread meringue on bottom and up sides of a 9-inch glass or ceramic pie plate coated with cooking spray. Sprinkle chopped walnuts over edge of meringue, lightly pressing to adhere. Bake in preheated oven until lightly browned, about 1 hour. Cool completely on a wire rack, about 30 minutes.

  3. Whisk together egg yolks, lemon juice, salt, 2 1⁄2 tablespoons of the zest, and remaining 1⁄2 cup granulated sugar in the top of a double boiler. Cook over simmering water, stirring constantly, until mixture thickens, about 8 to 10 minutes. Place top of double boiler in a bowl of ice water, and let stand, stirring occasionally, until completely chilled, about 20 minutes. Transfer mixture to a medium bowl.

  4. Beat cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes.

  5. Stir 1⁄2 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the whipped cream into egg-citrus mixture. Gently fold 1 cup of the mandarin orange segments into mixture. Transfer to prepared meringue pie shell, smoothing top. Mound remaining whipped cream on top of pie, making a well in the center. Arrange remaining orange segments on top center of pie. Sprinkle with remaining 1⁄2 tablespoon orange zest. Chill 2 to 3 hours before serving.

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